Thank you Jess! After lots of experimentation, I have found that you just have to use good quality chocolate. No offense to chocolate chips like Nestle, but the cheaper chocolate is best used in cakes, cookies and cupcakes, but horrible for melting. I use Ghirardelli 60% cacoa chocolate chips. Once melted, it is so thin and very easy to dip anything! I promise, if you use good quality chocolate your candy will come out looking perfect! Good luck!

two GREAT twists-
use peanut butter oreos, add peanut butter or pb chips to the centers, and melt peanut butter or pb chips into the chocolate used for the coating.
-or-
use mint oreos and add crushed andes mints (from the baking aisle) in the centers, and melt some of the andes mints into the chocolate used for the coating.

*make sure that there are more chocolate chips than pb or mint chips in the coating, or you may run into melting point difference issues